"Madame" has been after me to share what we do in the kitchen, so here goes!
I have a passion for preparing and serving great food. I have a goal of getting a great meal on the table every evening in around 45 minutes - the time it takes when I get the phone call that "Madame" is leaving work until the time we eat. I look for fresh ingredients - in season, supplemented with herbs, peppers, and very occasional tomatoes from the garden.

Saturday, February 1, 2014

Ginger beer has been one of my favorite drinks for as long as I can remember. It requires this mysterious "plant" that you feed with ginger and sugar - somehow it magically transforms these simple ingredients into a delicious drink. Since I started making kombucha, I figured that the SCOBY looked a bit like I imagined a ginger beer plant to look. I say imagined because I never actually got one to work.
My thought was, make the kombucha, draw some off, mix with ginger syrup, bottle with 2 cloves per bottle and age for a week to get the secondary fermentation going.
I tried it and it was outstanding. Now the only flavor I make.

Ingredients

Method

Mix the kombucha with the ginger syrup. To each of 10 Grolsch style beer bottles add 2 cloves. Top up the bottles with the kombucha/ginger mixture. Seal the bottles, and leave to ferment for at least a week.

To serve, pour the mixture into a large glass. You may want to strain out the cloves.